Recipe by Simon Taylor
"Oven roasted pumpkins and sweet potatoes with spicy puree and chicken stock for a warming winter treat. You can peel the pumpkin but you don't need to because the skin goes very soft. Garnish with bacon bits, creme fraiche, yogurt or julienned basil leaves."
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crushed red pepper
whole black peppercorns
olive oil, divided
orange-fleshed sweet potatoes
1 1/2 quarts
i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to the amount of spices used. therefore, 2nd time round, i only used about half the amount of potatoes, and the result was much better. think i chucked in a few extra cloves of garlic too. ;)
**UPDATE**: i've since realised that the sweet potatoes i get here in the netherlands are *huge* in comparison to the size in other countries - an average sweet potato weighs 400 grams - that's probably why i found that there was too much potato in the recipe. ;)
I thought this recipe was okay... I liked the "spice rub" idea and the flavor was great but I couldn't get the consistency to come out right. I put it back into the food processor twice to get it creamier with no luck. I added cream and that helped, but not nearly as healthy! I may keep working on it, but not our favorite as it is right now.
I made this soup last night - delicious! ... used vegetable broth instead of chicken for a perfect vegetarian meal
YUMMY! I made this with a Squash instead of Pumpkin since I was given a home-grown squash by a friend. I also added coconut milk and curry spices and then garnished with coriander. It was bloody good! Whenever I make soup, I have to make a HUGE CAULDRON of it and I have several single friends who dislike cooking for one as much as I do! So I have started a 'Soup-of-the-Week' Club where I dole out portions of soup to my friends and neighbours. And they all said that this was one of the best soups I have ever made - very high praise after over a year of soup every week! Hope you enjoy it as much as we did! Sara Ottawa, ON
I love this recipe! I also tried roasting the spices before grinding them, and used a larger quantity of sweet potato wedges- the extras make a great snack!
I loved this recipe! I served it for thanksgiving dinner with a small slice of goat cheese at the bottom of the bowl, which added to the silky texture and perfectly complimented the spice! It was a great success!
This soup was delicious and a great variation on a family favourite. We served as a starter for a very important dinner party and each guest was amazed at the delicate flavour the spices created. Will defintely use again!!!!!!!!!
Thank you to Simon for this very yummy soup! The spices were perfect! Simon may have stumbled on the Colonel's secret herbs and spices.... My kitchen smelt like KFC. Very easy to make which is a good thing for busy Mums and Dads. My very fussy 12 year old loved it! Joy! I served with sour cream and oven baked rolls. I will toast the herbs next time as suggested as this does bring out flavour and intensity. Winner! Smiles from Australia(:
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pumpkin and Sweet Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 197
** Calories from Fat: 49
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